We aren’t sure where this Cashew Pimiento Cheese Sauce Recipe came from, but we like the sounds of it! It is recommended for use with the Zucchini Spinach Lasagne recipe.
Special Diet Notes: Cashew Pimiento Cheese Sauce
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, peanut-free, soy-free, vegan, plant-based, and vegetarian.
Cashew Pimiento Cheese Sauce
Author: Alisa Fleming
Ingredients
- 1 cup raw cashews
- 2-3 tablespoons lemon juice
- 2 teaspoons onion powder
- 2-1/2 cups water
- 4 oz jar of pimientos
- 2 teaspoons of salt
- ⅛ teaspoon of garlic powder
Instructions
- Whiz above ingredients in blender until smooth.
- *If your blender isn't very powerful, soak the cashews for a few hours beforehand.
4 Comments
I wonder if your pimento cashew recipe came from Right Livelihood Pizza in Santa Cruz (defunct, was there in the early to mid-80’s) that used to be on Water St. right at the head of the outdoor “mall” downtown. That was the topping for their vegan pizza and it was delicious, although their recipe might have had agar in it because it had that kind of gelled texture to it.
That sounds like it was a neat place! It’s possible – perhaps it evolved from there!
The real inventor of this (I thought ) was frim the McDougal plan.. it goes on top of the spinach zucchini lasagna from a cook book from the early 1970 .. there is another version now too from the paleo diet that used basil .
Anyone tried that one?
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